This cake tastes really delicious and is quick to prepare: Philadelphia cake with chocolate icing

Now heat the jelly while stirring (under no circumstances should it boil), then remove it from the heat and let it cool.

Mix 200 g cream cheese with 1 cup sugar, 1 packet vanilla sugar and juice of 2 lemons. Stir in the cooled jelly

Beat 1/2 liter of cream with 2 tablespoons of instant gelatine until stiff and fold in the cheese mixture (it is very runny).

Now pour the finished mixture onto the sponge cake base and then put the cake in the fridge for 2 – 3 hours.